7 -13 December 2000
Issue No.511
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Al-Ahram Weekly On-line 7 -13 December 2000 Issue No.511 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Shakshouka
By Moushira Abdel-MalekIngredients:
5 large eggs
2 onions (thinly sliced)
2 tomatoes (thinly sliced)
butter or corn oil
salt + pepper + allspiceMethod:
Heat some butter or oil in a wide saucepan. Add the onions and stir only until sautéed. Add the green pepper. Stir to smell its flavour. Add the tomatoes. Stir until it thickens and produces its juices. Season to taste. Crack the eggs, one at a time. Make room in the sauce for each egg. Allow some space between each one. When all five eggs are added to the sauce, season by sprinkling on top of each egg. Make sure each egg is kept intact. Cover the saucepan for a couple of minutes for eggs to be well done. Serve with baladi bread and feta cheese aside.
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